Ingredients 

• 2 pints of cherry tomatoes, cut into fourths 
• 4 Roma tomatoes, quartered  
• 1 red pepper, sliced (discarding the seeds, pith, and stem) 
• 4 garlic cloves, whole
• Olive oil 
• Calabrian chili paste
• Red pepper flakes 
• Kosher salt 
• 2 tablespoons of butter 
• Fresh basil 
• Parmigiana reggiano, freshly grated 
• 1 pound of short pasta such as rigatoni 

Directions  

1. Add the cherry tomatoes to a large bowl. Toss generously with a couple of tablespoons of olive oil, salt, and Calabrian chili paste. Try one of the tomatoes and see if you need more salt or spice. Let it hang out and marinate while you prepare everything else. 
2. Heat the oven to 425. Place the Roma tomatoes, pepper, and garlic cloves on a sheet tray lined with parchment paper. Toss with olive oil and salt. Roast for about 35 to 40 minutes, until just starting to char around the edges. Once cool enough to handle, remove the skin from the tomatoes, pepper, and garlic cloves. Add to a blender and blend until smooth. 
3. Boil water in a large pot and cook the pasta until Al dente. Drain and reserve at least a cup and a half of pasta water. You won’t need it all but I’d rather have too much than too little. 
4. In a skillet over low heat, add the blended tomato sauce and the marinated cherry tomatoes with all their delicious juices. Cook together for about 10 to 15 minutes. Add the Al dente pasta, two tablespoons of butter, and about a half cup of pasta water. Cook together for a few minutes, adding more pasta water as needed. 
5. Off the heat, stir in the cheese and basil. I usually add more Calabrian chili paste and red pepper flakes at this point. Taste and adjust for salt or spice!